学术
摘 要:
采用水提法得到了枸杞子和红枣有效成分的提取液,研究果汁保健酸奶的生产配方和最佳生产工艺。得出生产果汁保健酸奶的最佳工艺条件为：90℃～95℃、5 min高温杀菌牛乳,接种量按奶液体积比的3%,在42℃下培养3.5 h,分别加奶液质量6%的蔗糖、6%的枸杞汁、6%的红枣汁及0.2%的黄原胶作为稳定剂。[著者文摘]
文章出处:
《食品研究与开发》-2008年1期 -77-80页
栏目信息:
分 类 号:
THE STUDY OF THE FRUIT JUICE HEALTHY YOGHOURT
ZAHNG Yu-song,PAN Xiao-yan,JIA Ying-zhou（Xi an Engineering College of Armed Police Force,Xi＇an 710086,Shaanxi,China）
Abstract:
The fruit juice was produced from wolfberry fruit and jujube dates.The formulation and technology of fruit juice yoghurt were also suggested.The finished product has been improved in taste of acidity and sweetness with good taste,symmetrical color and luster.The result showed that the optimal process was as follows： milk was kept 5 min in 90 ℃～95 ℃,the amount of inoculation was 3 %,which was cultured 3.5 h in the temperature of 42 ℃.Then 6 % sugar,matrimony-vine juice and 6 % chinese date juice,0.2 % Xanthan gum was being stabilizer.[著者文摘]
Key words:
yoghurt;matrimony-vine;chinese date
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